Lingonberry Rosemary Jam
Product: Fresh Frozen Wild Lingonberries
Serves: 12
Vegan: Side or condiment
Prep time: 5 minutes
Cooking time: 10 minutes
Special equipment: Canning jars and lids
Like all jams and jellies, this keeps exceptionally well in the pantry. A canning bath will prolong the shelf life even further but is not necessary if you plan to consume it within a few weeks.
Ingredients
● 2 lb. fresh frozen wild lingonberries
● 1 lb. jelly sugar (with pectin)
● 1 tbsp rosemary, finely chopped
● ¾ cup water
Directions
- Combine all the ingredients in a pot. Bring to a boil and cook for about 6-8 minutes, skimming off any foam.
- Pack the jam into sterilized canning jars and seal with sterilized lids. Optionally process in a canning bath if you want to store for a prolonged period.
Further notes
Although you can certainly eat this on toast like any jam or jelly, in Scandinavia it is a classic accompaniment to red meat, game, or even cheese. Try a spoonful with a venison steak, with Swedish-style meatballs, or your favorite cheese.
